Market Chef : Sophie Rahman

To say that Sophie Rahman is well-traveled is to make a big fat understatement. Born in Pakistan to an English mother and Indian father, Rahman married young and followed her husband around the globe, starting with a move to England in her early 20s. Fueled by visions of heady, brightly colored spice market visits with her father and the memory of her mother’s market-inspired home food, she began to hone her cooking skills, testing dishes on hungry friends and family. A move to Tokyo presented an opportunity to learn about the business side of the food world, helping her husbands’ family market the Indian curries, chutneys and pickles that they imported.

Throughout the years of globe-trotting, Rahman found herself in Portland on multiple occasions and finally in 1996 she realized that our fair city was calling to her and lucky for us she decided to settle down here, bringing with her a deep passion for and a desire to share the gustatory joys of Indian food and cooking!

Finally in 2009, after many years of involvement with farmers markets around town, she opened Masala NW, where she offers private, hands-on, Indian cooking classes. Many classes begin with a visit to the farmers market, where both teacher and student gather inspiration from the local bounty and the farmers who grow it. An afternoon of cooking together culminates in a lovely meal enjoyed together, a perfect option for a low-key bachelorette party, or just a fun girls afternoon together.

Find out more about classes offered or about Ms. Rahman and don’t forget to come visit her this Sunday at the Market, You’ll get to watch her in action and taste something locally exotic.

Put the lentils and the water into a heavy pot add the turmeric and bring to a boil. Cover, turn heat to low and simmer gently till tender (about half an hour).

Over a medium flame, heat oil in a large enough pan to hold the spinach. When hot, put in the chillies and the ginger. Stir and fry for 10 seconds. Add the fresh coriander and spinach. Stir and cook until the spinach has wilted. Now put in the cooked lentils and the salt. Stir to mix and bring to a simmer. Cover and cook very gently for 25 minutes. Add the lemon juice and stir to mix, sprinkle with garam masala, cook uncovered for another 5 minutes. Check seasonings.

Find us

Newsletter

We take SNAP & debit

We will exchange market tokens for debit card transactions and Oregon Trail. Our vendors accept market tokens for food. So if you are short on cash but have a debit card, you can get what you need without having to make a trip to an ATM.

Bring your dogs

Well-behaved dogs are welcome to join you at the Market. If you are bringing your four-legged companion, please read our dog guidelines to help you have a safe and enjoyable market experience.